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琦qi
Lv5
818 积分
2023-09-05 加入
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Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
3天前
已完结
High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing
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Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions
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The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions
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Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
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Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
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Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging
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Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
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Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking
12天前
已完结
Pickering emulsion emulsified using novel cellulose nanofibers significantly lowers the lipid release rate and cellular absorption
12天前
已完结
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